Paneer & Chickpea Pulao Recipe

Introduction

This Paneer & Chickpea Pulao is a flavorful one-pot meal combining tender paneer, protein-rich chickpeas, and fragrant basmati rice. Infused with warming spices and fresh herbs, it makes a comforting and satisfying dish perfect for any day of the week.

Ingredients

• 2 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 8 curry leaves (optional)
• 2 green chillies, finely chopped
• 2 medium onions, thinly sliced
• 5 garlic cloves, finely chopped
• 2 tomatoes, roughly chopped
• 1 tsp chilli powder (ensure gluten-free, if necessary)
• 1 tsp garam masala
• 1 tsp ground cumin
• 400g can chickpeas, drained and rinsed
• 225g paneer, cut into small rectangles
• 300g basmati rice
• 10g coriander leaves, finely chopped
• Yogurt (to serve)

Instructions

1. Step 1: Heat the sunflower oil in a pan with a lid over medium heat. Add the cumin and mustard seeds and let them sizzle until fragrant.
2. Step 2: Add the curry leaves, chopped green chillies, and sliced onions. Cook for 5-8 minutes until the onions soften.
3. Step 3: Stir in the chopped garlic and cook for another minute, then add the tomatoes. Cook for 5 more minutes until the tomatoes begin to soften.
4. Step 4: Add the chilli powder, garam masala, ground cumin, and 1½ teaspoons salt. Cook for 1 minute to release the spices’ aroma.
5. Step 5: Mix in the drained chickpeas and paneer pieces, then add the basmati rice. Pour in 700ml boiling water from the kettle and bring to a boil.
6. Step 6: Cover the pan with the lid, reduce to low heat, and cook for 12 minutes. Afterward, remove from heat but keep the lid on and let it rest for 10 minutes.
7. Step 7: Fluff the pulao gently with a fork, sprinkle with chopped coriander leaves, and serve with a dollop of yogurt.

Tips & Variations

• For extra richness, lightly pan-fry the paneer in a little oil until golden before adding it to the pulao.
• If you prefer a milder dish, reduce or omit the green chillies and chilli powder.
• Add some mixed vegetables like peas or carrots along with the chickpeas for more color and nutrition.
• Use fresh coriander stems as well as leaves for an extra burst of flavor.

Storage

Store leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to keep the rice moist, or microwave until heated through. Avoid freezing as paneer can become crumbly after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this pulao?

Basmati rice is preferred for its aroma and texture, but you can use long-grain rice as a substitute. Adjust the water quantity and cooking time accordingly.

Is this dish suitable for vegans?

This recipe uses paneer, a type of cheese, which is not vegan. To make it vegan, substitute paneer with firm tofu and serve with a plant-based yogurt alternative.

Paneer & Chickpea Pulao Recipe

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★★★★★

4.8 from 76 reviews

• Author: Ben
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and nourishing Paneer & Chickpea Pulao combining fragrant basmati rice with spiced chickpeas and soft paneer cubes, enhanced with aromatic spices and fresh herbs. This one-pot Indian-inspired dish offers a hearty vegetarian meal perfect for lunch or dinner, served with cooling yogurt to balance the spices.

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Ingredients

Scale 1x2x3x

Spices and Flavorings

• 2 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 8 curry leaves (optional)
• 2 green chillies, finely chopped
• 1 tsp chilli powder (ensure gluten-free, if necessary)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1½ tsp salt

Vegetables and Aromatics

• 2 medium onions, thinly sliced
• 5 garlic cloves, finely chopped
• 2 tomatoes, roughly chopped

Main Ingredients

• 400g can chickpeas, drained and rinsed
• 225g paneer, cut into small rectangles
• 300g basmati rice
• 10g coriander leaves, finely chopped

To Serve

• Yogurt (to serve)

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Instructions

1. Toast spices: Heat the sunflower oil in a covered pan over medium heat. Add the cumin and mustard seeds, allowing them to sizzle until fragrant, about 1-2 minutes.
2. Sauté aromatics: Add the curry leaves, finely chopped green chillies, and thinly sliced onions. Cook for 5-8 minutes until the onions are softened and translucent.
3. Add garlic and tomatoes: Stir in the chopped garlic and cook for another minute until fragrant. Then add the roughly chopped tomatoes and cook for 5 minutes until they soften and start to break down.
4. Incorporate spices and salt: Sprinkle in the chilli powder, garam masala, ground cumin, and 1½ tsp salt. Stir well and cook for 1 minute to toast the spices and blend flavors.
5. Add chickpeas, paneer, and rice: Mix in the drained chickpeas and paneer cubes, followed by the basmati rice. Stir everything to combine.
6. Add water and cook: Pour in 700ml boiling water from the kettle. Bring the mixture to a boil, then cover the pan with the lid and reduce the heat to low.
7. Simmer: Cook on low heat for 12 minutes covered, allowing the rice to absorb the liquids and flavors.
8. Rest: Turn off the heat and let the pulao sit covered for another 10 minutes to steam and finish cooking.
9. Serve: Fluff the rice gently with a fork, sprinkle the finely chopped coriander leaves on top, and serve with a dollop of yogurt on the side.

Notes

• If you prefer, you can omit curry leaves; they add authentic aroma but are optional.
• Adjust green chillies and chilli powder as per your heat preference.
• Rinsing basmati rice before cooking helps to remove excess starch and prevent clumping.
• Ensure paneer is cut evenly to cook uniformly and maintain texture.
• The dish can be complemented with a side salad or pickle for added variety.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Paneer Chickpea Pulao, Indian Rice Dish, Vegetarian Pulao, Spiced Rice with Paneer, Chickpea Biryani Alternative